Spicy Garlic Chili Noodles
Servings: 4
Ingredients
For the dressing:
- 1/4 cup soy sauce low sodium
- 1 tablespoon gochujang (Korean hot pepper paste) or Sriracha
- 2 to 3 tablespoons brown rice vinegar or any rice vinegar
- 1 tablespoon honey
- 1 to 2 teaspoons sesame oil
- 2 teaspoons fresh ginger minced + more if desired
- 2 to 3 cloves garlic minced
For the noodles:
- 1 (8 oz.) package brown udon rice noodles cooked, drained and rinsed
- 1 container pan fried tofu cubed and pan fried
- shredded carrots
- edamame
- 1 red bell pepper sliced thin
- cucumbers chopped
- green onions finely diced for garnish
Instructions
For the dressing:
- Whisk together all of the ingredients. Taste and adjust as needed. Set aside.
For the noodle bowl:
- Make udon noodles according to package instructions. Drain, rinse and place into a large mixing bowl. Drizzle half of the dressing over the noodles and mix.
- To plate: add noodles to the bottom of your dish. Arrange pan fried tofu, shredded carrots, edamame, red bell peppers and cucumbers over the top. Garnish with diced green onions and add more dressing over the top. Mix and enjoy!